Chicken Cacciatore Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb Pasta or Egg Noodles
8 chicken thighs, skin on
Salt & Pepper
1/2 C flour
4 T Olive Oil
2 T Butter
1 Med onion, halved and sliced
2 Red Bell Peppers, sliced not too thin
2 Green Peppers, Sliced not too thin
5 Cloves garlic, diced
12 oz mushrooms, sliced
1/2 t ground thyme
1/4 t Turmeric
1/2 t Kosher Salt
Red Pepper Flakes, crushed to taste
3/4 C Dry White Wine
1 Can 28 oz diced tomatoes
chopped flat leaf parsley
Parmesan Cheese
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Directions: |
Directions:Preheat oven to 350º. Cook pasta according to pkg. Do not overcook. Drain and set aside.
Salt and pepper both sides of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.
Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble. Pour in canned tomatoes and stir to combine. Add chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high . cook and reduce sauce for a couple of minutes. Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta. Before serving, sprinkle on chopped fresh parsley and grated parmesan. |
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